Cassava Flour Molten Lava Cakes

Beautifully light with a runny and gooey center. Remember resting times vary depending on size of ramekins (larger cakes need longer to rest etc)    

INGREDIENTS:

• 2 tablespoons butter
• ¹⁄₃ cup sugar
• 60g dark chocolate 
• 1 large egg
• 1 egg yolk
• 1 pinch salt
• 3 tablespoons Three Spades cassava flour 
• butter, for coating ramekins
• sugar, for coating ramekins

DIRECTIONS:

1. Preheat over to 200 degrees Celsius.
2. Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
3. Melt the chocolate and butter over a double boiler.
4. Whisk together the eggs, sugar and salt. Then add melted chocolate mixture.
5. Now add the flour, whisk until just combined (do not over-whisk). Pour into your prepared ramekins.
6. Bake at 10-12 minutes until a tooth pick inserted comes out clean.
7. Take out of oven and let sit for 10 more minutes before removing.
8. You can dust them with icing sugar and serve with ice-cream and your favorite fruit.

These microwave well the next day as well! Adapted from food.com